Thai curry, creamy, flavourful, filling and warm and a little spiced. Here, I have the best recipe for this iconic dish in Thailand, and it has a ton of possibilities.
Recipe serves 4, and it’s made in under 30 minutes.
YOU WILL NEED:
- 1-litre coconut milk
- 4-6t Thai curry paste
- 1 onion, diced
- 350g tofu or chicken
- 500ml vegetable stock/broth, reduced to 125ml
- Optional: 2 potatoes (diced), 1/2C broccoli (finely chopped), 1/2C carrot (diced) — make sure they are all cooked
- Garlic powder
- Salt, to taste
- Steamed rice, to serve
RECIPE:
- Over medium heat with vegetable oil, fry and cook your tofu/chicken and season with garlic powder and salt. Allow protein to golden (ensure chicken is cooked to 72*C). Once cooked move the contents to a bowl
- With the same saucepan and add vegetable oil, fry your onion and curry paste until onions are cooked
- Add your vegetable stock/broth and mix
- Add your coconut milk and mix well
- Add your tofu and optional vegetables, season with salt
- Serve with steamed rice